| List-I | List-II |
| a. Baking | 1. Ice water |
| b. Blanching | 2. Fragile food |
| c. Poaching | 3. Browning process |
| d. Caramelisation | 4. Dry heat |
A. a-2, b-3, c-4, d-1
B. a-4, b-1, c-3, d-2
C. a-1, b-2, c-3, d-4
D. a-4, b-3, c-2, d-1
Answer: Option A
This Question Belongs to Home Science >> Food Science And Food Service Management
Which of the following are the prospects of food service management?
A. Can be an entrepreneur in running food service operation
B. Can becomea teacher in schools and colleges
C. Can set-up independent restaurants
D. All of the above
A substance intentionally added that preserves flavour and improves the taste is called
A. food additive
B. food adulterant
C. food contaminant
D. food material
Which of the following means 'Table of the host' menu?
A. Table d'hote menu
B. A la carte menu
C. Combination menu
D. Buffet
In terms of additives, . . . . . . . . include both natural and synthetic colourants.
A. flavours
B. colours
C. gums
D. sweeteners
Here are the matches:
Baking - dry heat
Blanching - fragile food
Poaching - gentle cooking in hot liquid
Caramelization - browning process
The key points are:
- Baking uses dry heat in an oven to cook food, which can lead to browning and caramelization of sugars.[1]
- Blanching involves briefly immersing fragile foods like vegetables in boiling water, then shocking them in ice water to stop the cooking process.[2]
- Poaching is a gentle cooking method where food is submerged in hot liquid between 140-180°F, which works well for delicate items like eggs and fish.[3][5]
- Caramelization refers to the browning and flavor development that occurs when sugars are heated, which happens at higher temperatures than water boiling.[1]